Like with a lot of food and drinks in Japan, Kikkoman has an ever-changing lineup of seasonal flavors for its soy milk, which is why there are so many tropical ones in stores right now. “It’s sort of the opposite situation from cow’s milk, where processing tends to remove flavor,” says Ikuna.Īnd with that, it was time to see how the other, more creative flavors of Kikkoman soy milk taste.Īfter trying each and every one, Ikuna put together a list of her top five recommendations for palate-pleasing, smooth-drinking soy sipping. It’s so subtle that Ikuna recommends it only for soy milk veterans whose taste buds are attuned to the drink’s baseline taste, as others might find it too bland for their liking. There’s actually a pretty striking difference between the two, as the Raw one has a very subtle flavor. To start off, our taste tester Ikuna Kamezawa took back-to-back sips of the two most basic varieties, Processed and Raw Soy Milk, seen on the left and right, respectively, in the photo below.
On our recent trip to the grocery store, we counted 23 different kinds…so we bought them all to see which are the best.īefore we go any further, let’s look at our complete list of contenders.įrom left to right, staring in the top row and working our way down, those are: However, when we say Kikkoman has a lot of different types of soy milk, we mean a lot. You can find Kikkoman soy milk in any supermarket or convenience store in Japan, available in paper drink boxes for an on-the-go-thirst quencher.
What you might not know, though, is that the company also sells a huge variety of soy milk, or tonyu, as it’s called in Japanese. Kikkoman is, first and foremost, a soy sauce maker. Because 23 is too many to say “I’ll just drink all of them,” unless you’re us, that is.
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